PETLES

Ingredients:

• 500 flour,
• 3 medium potatoes, (boiled and peeled)
• 1 brewer's yeast
• 1 tablespoon fine salt,

Just enough warm water set aside from cooking the peeled potatoes.

PREPARATION:

Knead the mass with the flour, the boiled potatoes, the brewer's yeast dissolved in two inches of water, and just enough warm water from cooking the potatoes (adjust as you knead),

lastly the salt.

Work until you obtain a soft dough, I mix it in a large "high pot with a lid", I work by beating the dough vigorously with my hand, the dough must be similar to the consistency of a béchamel sauce.

Let it rest for an hour or more depending on the season, covering the pan or bowl where you are going to knead.

The dough will be ready when you see bubbles appear on the surface.

Fry in peanut oil, making small balls of dough, using a spoon, slide the ball into the oil with the help of a finger.

The breasts swell and when they take on a golden colour, they are dried on absorbent paper before being dipped in vincotto, sugar, or simply accompanied with cured meats!

You can replace the potatoes with milk, I'll be careful, warm milk!